10 slices rye bread, cut into 3/4 inch cubes
1 1/2 lb. cooked corned beef
2 1/2 c. (10 oz.) shredded Swiss cheese
6 eggs, lightly beaten
3 c. milk
1/4 tsp. pepper

I use a can of corned beef. It works fine.

Grease 9x13 inch glass baking dish. Arrange bread cubes on bottom of dish. Coarsely shred corn beef. Layer meat over bread. Sprinkle with cheese. Beat eggs, milk and pepper in bowl until well blended. Pour over corn beef mixture. Cover with foil. Refrigerate overnight.

When ready to bake, preheat oven to 350 degrees. Bake casserole covered for 45 minutes. Then uncovered for 10 minutes or until bubbly and puffed. Serve immediately. Great when you have a crowd for Easter breakfast!